ChickenRecipes

Peri Peri Barbecue Chicken

Mozambique barbecue peri peri chicken

Rubs’ Sizzling Peri-Peri BBQ Chicken

The only problem with great peri-peri chicken, is that you’ll find it hard to break the sizzling fiery addiction! This BBQ Peri Peri Chicken is packed with flavour!

The chicken is coated in delicious marinade and barbecued to a crispy juicy perfection.

You may have never heard about peri-peri sauce, but it has been around for the last six centuries across the world. Over the years, this sauce has become a staple for great barbecuing. The translation of peri-peri sauce literally means “pepper-pepper.” And is used primarily on barbecue chicken.

Ingredients

  • 2.2 lb whole chicken or 2.2 lb Chicken pieces – skin on
  • 4 cloves of garlic
  • 2 or 3 birds eye chillis
  • 1/2 cup of red wine
  • 3 tablespoons Worcestershire sauce
  • 1 lemon (Juice and zest)
  • 1 orange (juice only)
  • 1/4 cup olive oil
  • 2 teaspoon sweet paprika
  • 1/4 tsp black pepper
  • 1 tea spoon tabasco sauce
  • ¾ teaspoon red pepper chilli flakes (more if you like it spicy)
  • 1 tsp dried oregano
  • 1/2 tsp pink Himalayan salt
  • 2 tablespoons chopped fresh parsley

Method

  • Place the garlic, lemon juice, orange juice and olive oil into a processor and give the mixture a whizz until you have a rough paste.
  • Cut birds eye chilli (wear cloves) do not deseed as this is where the heat comes from. Add 1 cut chilli and the seed of 1 chilli, add more to taste (careful unless you like Hot, very hot)
  • Add the lemon zest, sweet paprika, black pepper, Worcestershire sauce, chilli flakes and oregano.
  • Cook on a low setting for approximately 2 and 1/2  hours or until well combined sauce
  • Pour the marinate into a large bowl or large ziplock bag
  • Add the chicken or pieces and leave to marinate for at least 2 hours but overnight will give you the best aromatic flavor.
  • Pre-heat the weber (place charcoal in side grates to create an indirect zone) or oven to 390ºF
  • Lay the chicken on the indirect heat
  • Use a thermometer to test internal temp
  • Sprinkle over the salt and cook in the weber / oven for 45 minutes.
  • Based the chicken with the excess sauce and pan juices every 10 -15 minutes
  • When golden brown take off the fire and allow to rest for 10 minutes
  • Cut and serve with sprinkled parsley and your favorite sides

Note: Our preferred method of cooking is the whole bird on a weber rotisserie while basting regularly Allow more than 45 minutes if required. Remember slow and low is the way to go. Sit back enjoy.

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